CIA Chef Bill Briwa demonstrates how to make a delicious and unusual sauce that he serves on jicama tacos filled with grilled shrimp and Asian slaw. The sauce features ingredients from both Mediterranean and Southeast Asian cultures: shallots, ginger, lemongrass, serrano chiles, coconut milk, rosemary, rice wine vinegar, and NuMami sauce. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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CIA Chef Bill Briwa demonstrates how to make a simple ceviche, a dish that has grown in popularity on menus across America in recent years. Key to preparing perfect ceviche is to use impeccably fresh fish, and to properly cut the fish at a long angle in small cubes to maximize its surface area. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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In this video, Executive Chef Andrew Hunter demonstrates a unique technique to prepare flavorful salmon. He wraps the fillets in cheese cloth then covers the fish in miso, orange juice, orange zest, rice wine vinegar, and mirin. The cheese cloth separates the miso from the salmon, allowing the miso to impart its flavor while giving the salmon a beautiful, clean, cured appearance. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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In this video, Executive Chef Andrew Hunter demonstrates a delicious Latin Asian fusion dish. He marinates the shrimp in guajillo salsa mixed with lime ponzu, then sears them in a hot dry pan. The shrimp are served in a cocktail glass with a salad of radishes, bean sprouts and fennel. Chef Hunter finishes the dish with a bright and peppery wasabi cream sauce, which perfectly complements the earthy guajillo salsa. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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One of Chef Mark Miller’s favorite Japanese meals is tonkatsu, and here he shows us a new twist on this classic dish. In place of traditional pork, he uses a brined rack of lamb that he breads in panko and serves with tonkatsu sauce. He serves the lamb on top of a refreshing and colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA.  Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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In this video, Chef Mark Miller takes the flavor profile of Singapore’s famous black pepper crab, and creates a delicious seafood stew. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

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If you are looking to add some gluten-free options to your menu, this rice noodle salad is a delicious and healthy option. Chef Andrew Hunter demonstrates how to make this dish using gluten-free rice noodles and colorful and crispy vegetables. The vinaigrette is made with Kikkoman gluten-free soy sauce, rice vinegar, lime juice and oil. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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Chef Andrew Hunter demonstrates how to make bánh mì, a Vietnamese sandwich made with a French baguette. Traditionally the sandwich is filled with pork or pate, but in this version, Chef Andrew uses beef marinated in Kikkoman sweet soy glaze. A sriracha mayonnaise keeps the sandwich creamy, moist and spicy, while finishing the sandwich with a drizzle of lime ponzu sauce gives it a citrus soy kick. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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Chef Jet Tila from Pakpao Thai in Dallas, demonstrates how to make sliders filled with tonkatsu, tonkastu sauce, shredded cabbage and sriracha mayonnaise. To make the tonkatsu, he dredges a pork shoulder steak with kara-age and panko, then fries the pork until golden brown. He stuffs bao, or Chinese buns, with the tonkatsu and adds Kikkoman tonkastu sauce balanced with creamy and spicy sriracha mayonnaise. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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The Culinary Institute of America’s Chef Bill Briwa demonstrates how to make BLT sliders, using soy-candied bacon, micro greens, sundried tomatoes, and gougéres as the bread. To make the sweet and savory glaze for the bacon, he mixes together two parts sugar with one part Kikkoman low-sodium soy sauce. Gougéres are savory cream puff pastry with cheese mixed into the batter instead of sugar. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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The Culinary Institute of America’s Chef Tod Kawachi demonstrates how to make a flatbread pizza topped with oxtail, Kikkoman hoisin sauce, summer vegetables and fromage blanc. Chef Tod uses rich and succulent oxtail braised with the umami-rich hoisin sauace. This meat and sauce mixture forms the base of the pizza. To balance these rich flavors, Chef Tod adds fresh and bright vegetables, including asparagus, corn, and red onions. He also tosses baby arugula with rice vinegar to top off the pizza with a peppery and acidic finish. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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Chef Jet Tila from Pakpao Thai in Dallas, shows us how to make sweet and spicy hot wings. He coats the wings with tempura flour then panko before frying them until golden brown. For the sauce, he uses a four to one ratio of Kikkoman Thai-style sweet chili sauce to sriracha. For those looking for more heat, he suggests a three to one ratio. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.

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